Competition BBQ Pork Butt Shoulder Smoked Pulled KCBS Weber Smoker How To Harry Soo Tasty Barbeque

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I show you three ways to smoke Competition Pork butt wrapped in foil using a Weber Smokey Mountain smoker. Click "SHOW MORE" for all the information links!!!
I’ve been fortunate to finish as high as third place overall in the KCBS Team of the Year (TOY) in the pork category in 2011 out of over 5,000 professional teams competing. The pork category involves cooking a Boston Butt cut of the hog which comes from the shoulder muscle. Most successful teams inject the butt with a variety of homemade injections as well as commercially available injections. In this video, I show three methods that have helped me win first place in KCBS, PNWBA, and IBCA sanctioned barbecue contests. More videos coming to take you through every stage of competition techniques adapted for backyard and competition cooks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
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14 окт 2024

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Комментарии : 633

@Khaymanbb1023 4 года назад

Harry is one of the people who has put BBQ in the mainstream. His dedication to helping others learn is what separates him from many of the others. He shows his tips, tips which most all pitmasters keep a secret, because he wants everyone to enjoy good BBQ. Coming from the Kansas City area all my life, when someone wins KCBS trophies like he does, makes him a legend. Thank you Harry for making me enjoy doing this for my family and friends, and using your techniques to make great BBQ!

@SlapYoDaddyBBQ 4 года назад

You are very welcome! Enjoy the 300 videos and 35 Playlists when you have time to watch!

@optimusprime3692 5 лет назад

This man is legend, follow everything and the whole neighborhood comes out when I fire up the smoker

@TROYCOOKS 6 лет назад

After watching this, I can see I need to step up my game and go Harry Soo style!!! Thanks for sharing all of this great info Harry. Much love to ya brother!!!

@SlapYoDaddyBBQ 6 лет назад

Much love back at ya brother T-Roy. I can be over your place in Sept for some Grill Shrimp and Smoked Grits?

@hgcoin 3 года назад

Nice to see Harry seems to be having fun with this even after so many years.

@SlapYoDaddyBBQ 3 года назад

Love what you cook and cook what you love! Pork Fat RuleZ!!!

@danielbarrett3434 Год назад

I love Harry’s scoreboarding 😂.

@disneybass 4 года назад

Just made 2 pork butts for a vacation with friends. Followed the technique to the letter but used a few of my own flavors. My friends both said it was “the best pork butt we’ve ever tasted.” I can only assume that this was thanks to Harry Soo’s black belt tips for competition setup of a WSM. Harry, seriously, thanks for all you do. You are a BBQ genius.

@SlapYoDaddyBBQ 4 года назад

Thanks Chris! Please consider more exclusive tips, content, behind scenes Patreon.com/HarrySoo

@TheKitchenTechnician 2 года назад

Holy shit! Look at that hardware!!! Are you kidding me!? I didn’t realize you were a BBQ GOD! Amen.

@SlapYoDaddyBBQ 2 года назад

Thanks for stopping by!

@awlonoble7414 3 года назад

Wow Harry you killed this video. Love all the tips seriously !!!

@jimmyv6310 6 лет назад

I just bought a WSM 22.5. I use to smoke in an old freezer years ago, but haven't done it now for about 25 years or so. Started watching a few guys like T-Roy, Malcom Reed, Babyback Maniac, and Phil in Florence. They all add to my understanding of what to do or not do, or how to modify this smoker etc. which helped me settle on the Weber. But nobody I've seen to date teaches this understanding of the muscle your cooking like you do. I loved this video and wish you best success in your future cooks. Hope you will do more like it in the future.

@SlapYoDaddyBBQ 6 лет назад

Thanks Jimmy. I have 60+ videos and another 600 to come so I will teach you to master barbeque so you can spread more love and kindness in the world

@PatriotPaulUSA 4 года назад

That is Awesome! I ALLways learn great things when I watch Harry Soo videos! I never Knew why they called a pork shoulder a Butt! That history lesson about the wooden box they used to salt and pack the pork shoulders in was called a BUTT! Love It! This is why I love listening and learning from Harry! I love learning to smoke and BBQ better too! But Never stop with the History Lessons! They don't teach that stuff in schools anymore! God Bless Ya Harry!

@SlapYoDaddyBBQ 4 года назад

Welcome Paul. When you have time, there are 300 other videos 35 playlists to up your BBQ game!

@stacker6077 Год назад

I'm brand new to smoking and know very little about it, so I started learning everything I could and my neighbor turned me on to Soo's channel! Great info and now I'm subscribed! Definitely want to learn from the best!👍👍😉😉

@SlapYoDaddyBBQ Год назад

Thanks for stopping by. Feel free to browse my 600 videos and 35 playlists when you have time.

@Forevertrue 4 года назад

Thank you Harry. A GEM in every minute of Harry's videos. Thanks Again!

@SlapYoDaddyBBQ 4 года назад

You're very welcome!

@jkbbq 6 лет назад

Your videos are so helpful. It has the feel that I'm taking your BBQ class. I appreciate you sharing your techniques with the BBQ community.

@SlapYoDaddyBBQ 6 лет назад

Jim, I'm just happy to be a tiny part of your BBQ journey to spread more love in the world. Thank you for your kind words. Please tell your friends about my channel and send me a note when you take walks in your backyard among family, or in sanctioned comps

@wisdomSP 5 лет назад

Listen to Mr Soo here. Sounds like he has a PHD in BBQ! Thanks for sharing!

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by. Feel free to browse my 160 videos across 25 playlists when you have time

@dryflyonly Год назад

Hi Harry - huge fan and have been using modded WSM for 15 years. You have been a huge influence on my bbq game, and now I win some kcbs backyard events in the bay area. Thanks for your videos!

@SlapYoDaddyBBQ Год назад

My pleasure Mark. Thanks for your support and kind words

@T0n3man 4 года назад

I used this process with the Butcher BBQ injection last weekend and it turned out so good! Thanks again for all you do man.

@SlapYoDaddyBBQ 4 года назад

Glad to hear Tony!

@crx5555 5 лет назад

Thanks for showing all the black belt techniques and stepping up my BBQ game.

@paulprattini6446 4 года назад

Spreading that BBQ love as always. I love your channel!!! What really got my attention is that you are a poker player just like me. :) Thanks again for sharing....you are definitely upping my BBQ game for sure!!!

@SlapYoDaddyBBQ 4 года назад

I appreciate that!

@navysealninja85 2 года назад

Hope your next trophy 🏆 is from RU-vid Thanks for the tips

@SlapYoDaddyBBQ 2 года назад

Thanks for stopping by and your kind words!

@wadetharp348 5 лет назад

Harry, I tried to follow your advise on this video very closely for my very first pork butt slow smoke. I slow smoked the injected and rubbed pork butt (11 lbs) for 6 hrs @ 250F to get a great looking bark. At that time I double wrapped it in butcher paper (after watching your backyard bbq pork butt video). I also added bbq sauce (stubbs pork) and butter. The meat at that the time was at about 145F. From there I did not use a timer but just waited for the meat to get up to 200F (took 3 more hours and hit this temp). Once done I pulled it off and let it cool. The meat was tender, juicy, excellent, and the family and I are really enjoying it (finished shredding the meat at 7am this morning). HOWEVER, in many pork butt videos I have watched, they showed as an example how easily the scapula was able to be pulled free from the meat. In my example, this was not the case. The meat was very tender but it would have taken a hydraulic jack to pull the scapula free! :-) I am exaggerating a bit :-) Can you give any advice along the lines of what I may or may not have done wrong regarding this?

@SlapYoDaddyBBQ 5 лет назад

There are 11 muscles in the pork butt so if you cook the money muscle perfectly, the other muscles may be not as tender. It takes a lot of practice to cook all the muscles perfectly at the same time. You have to decide which of the 11 muscles you want to cook perfectly. For a contest, my money muscle (pectoralis profundi) is perfect and my scapula (horn) muscles are perfect. The spaghetti and cellar muscles are usually harder and need to be sliced so I don't usually turn them in. Practice more times and you'll get the hang of it. It takes a lot of skill and practice. I always tell folks that just watching Tiger Woods swing a golf club and listening to him teach you how to swing means you still have to swing 10,000 times to get it right. BBQ is just like a golf swing. One swing may not get you the results that I can get. Make sense?

@WhiteLakerrt16 5 лет назад

For a real rookie, thats a lot of education ! Thanks Chef!

@SlapYoDaddyBBQ 5 лет назад

Hey Chuck thanks for wa6. Only 140 more such videos and you'll be a black belt master!

@thesundrinker 4 месяца назад

My brisket turned out perfect thanks to this 🤠 Wonder what I’m cooking next. 🐽

@thesundrinker 4 месяца назад

Edit. Seriously though. Thanks for the wonderful videos.

@SlapYoDaddyBBQ 4 месяца назад

Happy to hear!

@cookingwithladyv8467 2 года назад

Thank you Harry! You will always be my go to person when I have to make bbq or smoke meat. You are a real one. Love you Pal! 💪🏾

@SlapYoDaddyBBQ 2 года назад

Love you too LadyV!

@sgt-maj_smoke Год назад

As always I love the detail and explanation Harry. Thank you for sharing.

@SlapYoDaddyBBQ Год назад

You are very welcome

@daddydutchbbq 5 лет назад

Harry , awesome tutorial ! Great job explaining everything, even those 6 syllable words i didn't catch !...lol Thank you so much for explaining your processes! Best of luck Harry! If you ever need a dish washer , i'm your guy!!!

@SlapYoDaddyBBQ 5 лет назад

You mean Pectoralis profundi aka Money Muscle? LOL! :-) OK, I'll think about you next time I wash dishes. Thanks for offering. If you want to binge watch my channel. I've organized my 100+ videos in Playlists for easy navigationru-vid.com/show-UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

@SuperTurbocoupe 4 года назад

Thank you very much for taking the time and going in depth. It's clear to see why you win so often.

@SlapYoDaddyBBQ 4 года назад

Thanks for stopping by

@colinkobel2868 2 года назад

Trying to prepare for my first comp and this was excellent information! Thank you Harry!

@SlapYoDaddyBBQ 2 года назад

Happy to help. Be sure to do the 7 things before your first comp

@docohm50 5 лет назад

Thank you Harry for sharing your vast knowledge in grilling. I learned a lot from this video. I am a huge Weber fan so it was great to see your Weber Kettles scattered about with all your trophies. Thanks again Harry!

@SlapYoDaddyBBQ 5 лет назад

Feel free to browse my 130+ videos organized by Playlists. Let me know if you have any questions

@NA245th 4 года назад

I bet your neighbors love you. Thank you for sharing

@SlapYoDaddyBBQ 4 года назад

You bet! Actually, a lot of my food goes to first responders around my city as you can see at the end of these videos ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3zf32jA0nK0.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DeaV4Va5etY.html

@fly1327 5 лет назад

Harry, I've been a fan of smoking pork shoulder for years now. I just learned way more than I knew from experience by a long shot from this video...Period. Thank you!

@SlapYoDaddyBBQ 5 лет назад

Glad I was able to help you master barbecue pork so you can spread BBQ love. Be sure to watch my other pork videos. Backyard Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wtWIVMzF7hk.html 6 Pork Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CoICN1p2hH4.html Chili Verde Pork - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0n6aMAMGhq0.html

@christophervanbrackle8808 6 лет назад

I love how all you competition cooks retail your rubs sauces and injections.

@SlapYoDaddyBBQ 6 лет назад

Yes, comp is an expensive "habit" and all of us need a way to pay for our "drug". We spend between $500 to $1,000 every weekend so that's up to $30,000 a year if you compete 30 times. You hope to win prize money to cover some expenses else your spouse is going to cut short your cooking career or cut off certain parts of your anatomy. :-) Kapish?

@christophervanbrackle8808 6 лет назад

Understood. With that said I think I'm going to try some Slap Yo Daddy products. Been following you since BBQ Pitmasters.

@overtonesnteatime198 4 года назад

Holy crap harry i knew you were a great pitmaster but man oh man! Respect brother! Thanks for sharing so many amazing tips.

@SlapYoDaddyBBQ 4 года назад

Glad to help

@mkidd6463 3 года назад

Harry thank you so much for making this video. I have watched you four years on pitmaster reruns and really appreciate your guidance. I will be competing in my first KCBS event this coming March.

@SlapYoDaddyBBQ 3 года назад

Great to hear! Good luck in your first comp!

@FatKidsKitchen 2 года назад

Thank you for sharing this Harry, your work is second to no one!!

@SlapYoDaddyBBQ 2 года назад

Thanks FatKids BBQ! Keep spreading BBQ love!

@jasonfarrugia246 4 года назад

Once again a great video. Thanks again. JJ from down under

@garythorsell5061 3 года назад

Hello Harry thanks for another great video your dedication is much appreciated 👍

@SlapYoDaddyBBQ 3 года назад

My pleasure

@PreppyVibes00 6 лет назад

Great vid Harry I'm addicted to your BBQ perfection. My wife will disagree but more vids! and longer yay

@SlapYoDaddyBBQ 6 лет назад

Hey Craig, master barbecue and spread some BBQ love to your wife and she'll let you watch all my videos

@bevious 6 лет назад

Very informative video. Thank you for being generous with your black belt knowledge.

@SlapYoDaddyBBQ 6 лет назад

You are very welcome. Happy to share and hopefully you'll become a backyard hero or comp walker!

@robertjason6885 2 года назад

University of Soo. Amazing stuff.

@SlapYoDaddyBBQ 2 года назад

Thanks Robert for stopping by!

@gabriellacamis1724 6 лет назад

Excellent video, thank you for taking the time to show off your skills!!!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. Thanks for stopping by. Plenty more BBQ love to be shared so please check back or hit the BELL to be notified when I post a new video.

@duaneanderson2671 Год назад

your vids are top notch, thanks for sharing your secrets to a perfect outcome on all your vids. i am not a comp bbq however i like perfection for friends and family to enjoy the comp stye of bbq.. do you have any suggestions on the pork lion? or a vid on that as we poor folks can get it cheap and it can dry out quickly with injection as well. can you do one with a lion? the Hawaiian chicken turned out awesome.

@SlapYoDaddyBBQ Год назад

Glad you like them! The key with pork loin is to not overcook. A wet brine or dry brine before cooking also works

@anthonydenowski4051 6 лет назад

Awesome, I'm going to try that butterfly method. Also, loved seeing you in videos hanging out with Baby Back Maniac, T-Roy Cooks, Aim'em and Claim'em Smokers, and What's New BBQ. World class man!!

@SlapYoDaddyBBQ 6 лет назад

I teach you how to master barbeque so you can spread BBQ love. Look out for plenty more BBQ videos coming soon

@rgeorge9260 4 года назад

AMAZING video, Harry! Thx for all the truly detailed information! I'm doing smoked pork butts for the first time, and ALL the tips for trimming, injecting, initial smoking, wrapping / finishing, were VERY helpful! Can't wait to see how mine turn out (I'm doing 3 of them)!

@SlapYoDaddyBBQ 4 года назад

Best of luck!

@rgeorge9260 4 года назад

@@SlapYoDaddyBBQ I smoked three pork butts, following your instructions, and they turned out AWESOME! I had a total of 27lbs of meat, and gave a way 1/3 to my friend and his wife (who said it was the best pulled pork they have ever had), kept 1/3 for myself, and giving the other 1/3 to my GF tomorrow (and I KNOW she'll like it!). Thanks again! I'm going to check out some of your other videos, and subscribe!

@harsoo 4 года назад

@@rgeorge9260 Well done Richard. Keep spreading BBQ love!

@robertgarcia2132 5 лет назад

Love your vids Harry...I just bought my first smoker last weekend and im making a pork butt and ribs tomorrow so im trying to pick up some tips from the master!!!

@SlapYoDaddyBBQ 5 лет назад

Welcome to my channel Robert. Be sure to watch my butt and ribs videos so you can be a black belt pitmater in no time RIBS Competition Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JIdEeZ7x094.html Coaching Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ld1A_dPwsw8.html Livermore Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ua1LQ9DSgOI.html Harry Grill Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XcIZ2AW4Smo.html Jenga Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-glYiEZuJAhM.html PORK Backyard Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wtWIVMzF7hk.html 6 Pork Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CoICN1p2hH4.html Chili Verde Pork - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0n6aMAMGhq0.html

@martybeidleman3027 5 лет назад

LOL Harry be droping jokes on th sly... "I like big fat pork butts, I cannot lie" LMAO!!!

@SlapYoDaddyBBQ 5 лет назад

What Marty you don't like BIG BUTTS? Come on! :-)

@LanceRasmussen 6 лет назад

Awesome video on competition pork and consistent with the class I just took with Harry a week after this was posted. Can vouch for the flavors and can't recommend enough taking Harry's class.

@SlapYoDaddyBBQ 6 лет назад

Keep spreading BBQ love Lance! Thanks for vouching for the flavors. Did you share the food from the class with everyone?

@LanceRasmussen 6 лет назад

Harry Soo - Of course! Was loved by all. And will probably do a butt for homework.

@InquisitivivelyCurious 4 года назад

Thanks Harry, due to the low cost of pork butt and a very large family we have this quite often. I am going to try your methods of adding the brown sugar and the butter before I wrap.

@SlapYoDaddyBBQ 4 года назад

I like BIG butts and I cannot lie! 😋😋😋

@InquisitivivelyCurious 4 года назад

Hahaha!!

@MrJobcon 3 года назад

Excellent content. Very informative. Thank you Harry.

@SlapYoDaddyBBQ 3 года назад

Glad you enjoyed it

@smokingtarheel3003 6 лет назад

I'm going to try some of these tips on my next cook. I've never been one to separate the money muscle as a backyard enthusiast. I'm a certified KCBS judge, so I've tasted plenty of them. They are really good when prepared correctly. It's not commonly seen in NC BBQ, except in comps. Thanks and count me as a fan!!

@SlapYoDaddyBBQ 6 лет назад

Thanks for stopping by Smoking TarHeel CBJ. Be sure to watch the CBJ class video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vt_4aIkRaUc.html

@smokingtarheel3003 6 лет назад

Thanks Harry. I'll check it out and best of luck in Texas!

@serratoanthony 5 лет назад

Harry I love your videos. Very informative.

@SlapYoDaddyBBQ 5 лет назад

Thanks Anthony. Feel free to tell others and binge watch my 100 videos when you have time

@eddiebuttle5517 6 лет назад

Enjoyed the video and got loads of helpful information. Well done Harry, keep the video coming. Peace, love and bbq.

@SlapYoDaddyBBQ 6 лет назад

Peace, love and barbecue to you Charles! Thanks for stopping by. Many more videos being edited to up your game coming soon like comp and backyard ribs, picanha, 15 sauces curated by Harry and reviewed by 4 master judges, WSM14, Tamale pot WSM, and many others.

@bradfuller2454 6 лет назад

very interested in the sauces video

@55azguy 2 года назад

Thank you for passing on your knowledge.

@SlapYoDaddyBBQ 2 года назад

You're very welcome Art

@M_Ladd 5 лет назад

This dude could open up his own trophy store!

@SlapYoDaddyBBQ 5 лет назад

No need as I'm passing on my knowledge to you! :-)

@fitnessfamilyman7721 5 лет назад

Harry, used this recipe yesterday and KILLED IT! Made incredible pork, my family and I ate like Kings. When I sliced the money muscle it was insanely moist and tender.

@SlapYoDaddyBBQ 5 лет назад

Happy to hear. Keep spreading BBQ love. If you want an easier recipe, try these methods: Backyard Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wtWIVMzF7hk.html

@meatcranium4280 6 лет назад

THE TEACHER IS IN SESSION!! I listened to every word. You are a true professional. HARRY LIKES BUTTS!! Lol.Thanks for sharing

@SlapYoDaddyBBQ 6 лет назад

Meathead, please take plenty of walks either in your backyard (i.e., kudos and compliments) or at a comp (BAT big ass trophies and prize money). I am happy to be a tiny part of your barbecue journey to spread more love in this world. If you win money, be sure to donate some to a charity like I do where part of all my BBQ proceeds goes to charity to help those in need. I am partial to Operation BBQ Relief, Save The Children, and Operation Homefront charities. If you find my videos helpful, please consider helping a worthwhile charity in the process. I will be very grateful to you for tossing another boomerang of BBQ love into the ;universe. Love, Harry

@xxtitanfallxx2075 6 лет назад

Hey meathead, Do you know of any competition events in Orlando?

@xxtitanfallxx2075 6 лет назад

Harry Soo if you ever come to Orlando for a competition let me know. I will like to shadow you and I will help you with all the work of preparation if you want.

@meatcranium4280 6 лет назад

xXTitanfallXx No I don’t know of any

@fishordie1992 6 лет назад

@@SlapYoDaddyBBQ You are a Light! Keep letting it shine. We are supposed to be here for one another as people. Too much hate in this World today. Be not of the World!

@dougkidd4799 2 года назад

Great video, thank you so much

@SlapYoDaddyBBQ 2 года назад

Glad it was helpful!

@solman93 6 лет назад

Harry, thanks for sharing your knowledge and experience!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. Thanks for stopping by

@jeffkorb29 3 года назад

Awesome video Harry. Thanks for sharing some of your knowledge and experience.

@SlapYoDaddyBBQ 3 года назад

My pleasure Jeff!

@thomasclarke5046 6 лет назад

Excellent information as always. Thank you!!

@SlapYoDaddyBBQ 6 лет назад

You are very welcome Thomas

@ralphmendeziii7616 4 года назад

Thanks for the info on pork you are a master bbq chef. I almost tried to bite my phone when you showed the butterfly method muscle.

@SlapYoDaddyBBQ 4 года назад

LOL! Thanks for stopping by Ralph!

@EPBusinessTV 5 лет назад

Harry would love to see you bbq a whole hog. To learn from your version as you are an excellent teach and bbq chef.

@SlapYoDaddyBBQ 5 лет назад

OK, will do one from start to end. Meanwhile, you can watch my Beverly Hills catering ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uxrMjRP9l6I.html and my trip to Texas with Junior Urias - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pNiiX7_Cl60.html

@EPBusinessTV 5 лет назад

@@SlapYoDaddyBBQ Awesome, I will be checking it out. Thank you very much

@chemtrail_brew_Que 6 лет назад

Your the man Harry...thanks for sharing your secrets

@SlapYoDaddyBBQ 6 лет назад

Happy to help you spread more BBQ love in the world!

@PopdaddysBBQ 2 года назад

Harry, are you just turning in the MM? I would like to see your work on dressing up the tubes and horn and stuff for a box?

@SlapYoDaddyBBQ 2 года назад

Here are more pork videos to up your game - Playlist - ru-vid.com/group/PL3m5r2-liyzqTbjijDf8rQ4IeWhB2NiRt

@fitnessfamilyman7721 5 лет назад

Hey harry, I have two pork butts in my freezer waiting on me to learn the best process to smoke them. This video REALLY helped me to feel confident enough to go for it. I’m only bbqing for friends and family but still want to make a competition quality product. Thanks!

@SlapYoDaddyBBQ 5 лет назад

Give it a go and you'll do great. I also show how to cook a backyard butt with some variations you can check out. Backyard Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wtWIVMzF7hk.html 6 Pork Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CoICN1p2hH4.html Chili Verde Pork - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0n6aMAMGhq0.html

@michaelnaggi7407 5 лет назад

i like the nerdy parts. i always thought the "butt" was a reference to the meat being the butt-end of the arm joint of the pig. always glad to learn something.

@SlapYoDaddyBBQ 5 лет назад

Yes, wooden cask. On naval vessel the drinking water was also called butt. Hence the term scuttlebutt as sailors exchanged rumors around the fresh water source on a boat

@albertmartinez159 Год назад

Thanks for the video How long do you wait until you put it on the pit after you inject them? Do you sauce the pork but before turn in? I bought a few of your seasoning and sauce getting ready for the cookoff next weekend. Thanks again

@SlapYoDaddyBBQ Год назад

In comps, I inject 8 hours before cooking, and 4 hours rub stays on before cooking I warm the sauce and brush it on when I slice and plate for the comp Styrofoam box Thanks for trying my products. Please email harry@slapyodaddybbq.com if you have questions using my 10 rubs and 5 sauces

@progers5019 6 лет назад

Another nice comparison. All look delicious. Thanks for all of the tips and other info. You can churn n burn. Amazing

@SlapYoDaddyBBQ 6 лет назад

Happy to share some BBQ love with Phil n Florence!

@bbqbourbonblues3257 3 года назад

If your ever in or close to Nashville, TN I would love to talk BBQ with you. Thank you for all these videos. I'm learning a lot.

@user-rk7rl7tm5w 3 года назад

comment on a new video right after its posted, then he'll see it

@SlapYoDaddyBBQ 3 года назад

Sounds good!

@SlapYoDaddyBBQ 3 года назад

I read and reply as best as I can. About 58,000 across 11 platforms, and counting!

@user-rk7rl7tm5w 3 года назад

@@SlapYoDaddyBBQ thats crazy!

@deesnutz5576 4 года назад

Your the man harry💪👌💯 Had to give your vid a watch before i smoke a butt tomorrow here in plumas lake California. Cheers!

@SlapYoDaddyBBQ 4 года назад

Cheers Francisco. Stay Home. Stay Safe. Cook BBQ!

@CentralTexasGrilling 6 лет назад

Very informative video as always. I'll see you in Lubbock next month if you're still making it over.

@SlapYoDaddyBBQ 6 лет назад

Seeya in Lubbock next month James. I'm rusty and off my game but I'll try my best. Wanna wager $1.00 on who is better at ribs in Lubbock? Is Kenneth coming? Can you yank Justin and Troy to come too? We should have a Kumbaya Reunion!

@CentralTexasGrilling 6 лет назад

Harry Soo $1, you’re on. I’m in charge of chicken at that contest but I’ll bring a rack of ribs and we can have a friendly rematch. I’ll be cooking with another team so Justin and the other guys won’t be there.

@SlapYoDaddyBBQ 6 лет назад

I talked to Justin today and he'll try to round up T-Roy, Kenneth, and himself to join us for a kumbaya in Lubbock.

@BadBeastBarbecue 6 лет назад

I want to come, I can help out James as part of your team.....

@SlapYoDaddyBBQ 6 лет назад

Yup, got my Southwest flight booked. Do you have any gear i can borrow? Are you coming with a trailer? My local friends may or may not have all the gear I need.

@MegaCAMERON68 4 года назад

Thanks for the video...

@scottmellard3298 3 года назад

Very good instructions. Does butterfly reach proper temp faster?

@SlapYoDaddyBBQ 3 года назад

Yes it does

@aikaterinimak 2 года назад

Thank you for the great video! Why did you add the toothpicks?

@SlapYoDaddyBBQ 2 года назад

Hi Kate, it helps identify the steps and recipe variations. Also good for checking tenderness

@aikaterinimak 2 года назад

@@SlapYoDaddyBBQ thank you so much for replying! It’s amazing to watch you cook, you’re very inspirational!

@orthoagnostic3364 2 года назад

Hi Harry your channel is incredible... so much to see... wondering can a pork butt be smoked with the skin on? and make it crispy?? I was going to smoke one this weekend and I hate to not use it! also I see people put their butts in a cooler to rest? i'm not sure I understand that. thanks harry!

@SlapYoDaddyBBQ 2 года назад

The pork butt you buy in the US comes skinless. If you want skin on, you have to purchase skin-on pork belly used to make roast pork like what you see in Chinese deli's. Here is how to get the skin crispy - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LbY7KPJJvII.html

@orthoagnostic3364 2 года назад

@@SlapYoDaddyBBQ thanks harry! there's a specialty butcher near me in Los Angeles that will cut pork shoulder with the skin on... the frying pan method could be tough with something as big as a pork shoulder. hmmnn. Maybe could torch it at the end or blast it under a broiler? curious your thoughts! thanks!

@StrapDLBStyle 3 года назад

I just stumbled upon this video. Going to try and do the, $ muscle hang for more smoke ring. I have been using Kosmos injections haven't tried anything else but so far they have been delicious. Great video thanks for the effort.

@SlapYoDaddyBBQ 3 года назад

Thanks Dustin for visiting my 400 video channel with 35 Playlists Here are some injection shoot outs which might be useful 6 Pork Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CoICN1p2hH4.html Best Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html 6 Chicken Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x23NxXkfW7s.html

@StrapDLBStyle 3 года назад

@@SlapYoDaddyBBQ just watched the pork injection video great information. I just put on 2 pork butts and 1 brisket for super bowl Sunday. What part of Cali are you at? I'm in Huntington Beach.

@SlapYoDaddyBBQ 3 года назад

@@StrapDLBStyle Happy Super Bowl Day. I'm in Diamond Bar in LA County

@dbutler27 6 лет назад

Very good video, learned a lot, had never heard of doing the butterfly method, but will be trying it soon. Like that you experiment to find that perfect match...thats why you have a garage full of trophies...you put the effort in to get the win

@SlapYoDaddyBBQ 6 лет назад

Thanks Dave. Happy to spread BBQ love so when I up my game, you'll also up your game. Thanks for dropping by and many more videos coming so please tell all your friends about what my channel does.

@dbutler27 6 лет назад

Harry Soo Need to do Competition black belt for Pork Loin....Georgia GBA is primarily pork...Loin, Pulled and Ribs....not a lot of info out there

@SlapYoDaddyBBQ 6 лет назад

OK, I added Pork Loin to the list of videos to do. I helped cook 25,000 pork loin meals a day in Florida with Operation BBQ Relief so I know how to cook loin! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GIMDp_zDw7A.html

@dbutler27 6 лет назад

You the Man! Thanks!... I live in South East Georgia just above Jacksonville Fla. We almost deployed down to south Florida with OBR also following IRMA, but my chose to stay local. My wife and I went and bought some Loins and Butts prior to the Hurricane hitting, and the morning after IRMA ripped through our town we set my smoker trailer up at our local Fraternal Order of the Eagles and with the help of some fellow Eagle members, we served all of our county first responder's and public works personnel with a hot meal... It was a very humbling feeling to be able to give back to those in our community that worked long hours to ensure the people of our small community were looked after. It very saddening seeing the devastation that the people in North California are dealing with from the Fire's, OBR and World Food are doing a great thing being there to assist them, and if i were closer would be right there to help.

@_BLANK_BLANK 4 года назад

Damn, starting out the video with that big ass flex. Got to love it.

@SlapYoDaddyBBQ 4 года назад

LOL! Just establishing street cred in response to some first time folks on my channel who did not see me win Pitmasters Season One and who wonder who's this Harry teaching how to cook championship BBQ!

@_BLANK_BLANK 4 года назад

@@SlapYoDaddyBBQ hey man, you have those trophies for a reason. There's no sense in hiding them. Btw you should have ryky from burrfection do a video on your channel that would be awesome to see you teach him some bbq secrets. Of course if all the virus stuff permits.

@harsoo 4 года назад

@@_BLANK_BLANK Ryky was my BBQ student and he returned the favor and taught me how to sharpen knives at his home so you see me on his channel. I asked why he was recording two boring guys sharpening knives and 50 K watched which inspired me to start my RU-vid channel. So Ryky is responsible for my channel. See my 3 knife sharpening video in homage to Ryky!

@ascarp2267 2 года назад

I've watched a bunch of your videos, love them all. Regarding injecting: Do you ever have an issue, especially with pork, where the pork when pulled and mixed becomes a little too soggy or mushy? I want the flavor of an injection but also the texture of a well smoked shoulder. Additionally, does injecting affect smoking time? I'm using a WSM 22 with butcher paper. Thanks Harry, keep it up!

@SlapYoDaddyBBQ 2 года назад

Possible causes you can fix via experimentation 1. wrong injection w too much tenderizer or sodium phosphate 2. injection left on too long so protein microfibrils broken down too much 3. Too much salt in rub makes for hammy texture and flavor Easy way is to try my winning recipe. Good for 3rd place TOY KCBS among 7,000 pro teams

@ascarp2267 2 года назад

@@SlapYoDaddyBBQ thank you so much! Last thing, how long do you let it sit (in or out of fridge) after injecting and rubbing before placing on smoker? I apologize if you covered that in one of your videos but I can’t remember. Btw I have your rub which is incredible and kosmos pork injection

@RichsRiverSmokersWestVirginia 5 лет назад

Hey Harry I’m a KCBS Pro Cooker here in WV and I’m a new sub to your channel! I do similar trims! Great info from this video!

@SlapYoDaddyBBQ 5 лет назад

Lots of secrets of how I won 100+ first places and 30 + GC's. Feel free to browse 130+ videos organized by 23 Playlists

@michaelmarshall3729 4 года назад

Love the channel. Spot on information and 100% transparent.

@SlapYoDaddyBBQ 4 года назад

Awesome! Thank you!

@scottrathbun4690 6 лет назад

Simply Amazing info. Thanks for sharing.

@SlapYoDaddyBBQ 6 лет назад

Scott, you're very welcome! I teach you how to master barbecue so you can spread BBQ love.

@shawnwoloschuk4445 2 года назад

2022 7 30 22. I have a titanium neck today 🙃 I don't know if, years later responds u see currently ? My wife likes what I grill today, because of you young man 👨 ! Teacher, Artist, Master ! I learned good pork burnt ends 🤫

@SlapYoDaddyBBQ 2 года назад

Happy wife = Happy life so be sure to cook her some good burnt ends! 😋

@stephenmayne4886 4 года назад

Thanks for sharing this information.

@SlapYoDaddyBBQ 4 года назад

You're very welcome. Thanks for stopping by Stephen

@diablonyc2 6 лет назад

I just did 3 butts on my KJ and used your rub and Sweet brine o mine.....WOW. I did add apply juice to the wrap as well. Thanks for all the tips. I gave one to my sister's family and it is almost all gone lol. Will you be talking about your charities in an upcoming video? You mentioned in Justin's about helping kids get life skills through BBQ! That is such a great concept!

@SlapYoDaddyBBQ 6 лет назад

Hey John, you're very thoughtful and compassionate of you to ask about charity. The net proceeds from my BBQ work is for philanthropy and we had a successful launch of our Grilling Life Skills for under served youths last Sat in Hayward near Oakland. The response was overwhelming and I'm in the process of documenting lessons learned and creating a tool kit you can download for free to launch this type of program in your inner city in partnership with your local case worker. There is a great need to spread BBQ love especially to the youth who are the future of America. I will be recruiting and training potential volunteers such as yourself. Stay tuned.

@diablonyc2 6 лет назад

That is great...looking forward to hearing more! The concept is sound....it doesn't matter your background, who you voted for, what your favorite music is, good food brings people together. And teaching others opens up all new possibilities for both the teacher and student!

@Colorado4x4 5 лет назад

I love your videos. They’re so great. Do you have a video on the best way to hold meat? In case if you are doing a big cook for a party and some meats finish sooner than others? Do you put the meats in the oven at 170 F and hold them there or do you use a cooler? Thanks!!!

@SlapYoDaddyBBQ 5 лет назад

I like to cook, cool, slice/shred, 1/2 foil pan, tightly cover w foil, freeze/refrigerate. Reheat 350F oven until internal 165F. Fridge food for a week. Frozen good for 3 months

@Colorado4x4 5 лет назад

Harry Soo Thank you!!!!

@avega2792 5 лет назад

I like that butterfly method, I have a butt I'm smoking tomorrow and I might butterfly it. Thanks for the tip!

@SlapYoDaddyBBQ 5 лет назад

Give it a go and let me know how it came out. The butterfly method gets you a beautiful crust

@brettmanley4944 3 года назад

Your thoughts on seasoning the meat the night before the cook?

@SlapYoDaddyBBQ 3 года назад

Depends on the saltiness of your rub. Not recommended if your rub has a lot of salt

@Thechubbypig918 8 месяцев назад

would you recommend brushing a glaze on the money muscle and back on the smoker?

@SlapYoDaddyBBQ 8 месяцев назад

You can but I don't do it.

@Thechubbypig918 8 месяцев назад

@@SlapYoDaddyBBQ on a off set smoker which end would you put towards the fire box, money muscle or horn? Thank you

@shaneruwe2432 6 лет назад

Hey Harry big fan of your videos. I think you do a great job explaining and passing along your knowledge to fellow bbq cooks out there. I have a question for you about what kind of pork is used most frequently on the KCBS circuit. Is it mainly Duroc pork or do people out there use Berkshire? Is it important to use a higher quality pork like one of the above like it is when cooking competition brisket. Keep up the great work and teaching and if you ever wanna extend your one man team by one for a midwest event like the Royal I would be more then excited to help you add to your trophy shelf. Thanks!!

@SlapYoDaddyBBQ 6 лет назад

Hey Shane, you are asking a question that can result in a 3-hour argument and fist fight. Dammed if I know the answer. I've cooked with Kurobuta, Duroc, IBP, Smithfields, Red Wattle, and others. The only way is to ask the top teams what they use and they are not sharing their secrets. If you find out, please let me know. Meanwhile, I'll show you what I do so you can master barbecue and spread BBQ love. Hope to see you on the comp circuit if you're cooking the Red Raider in Texas next month. Live, love, and barbecue, Harry

@shaneruwe2432 6 лет назад

Harry Soo thanks for the reply appreciate it. Kinda figured as much. I have cooked many different breads of pork as well and have found the Berkshire pork to be pretty tough to beat personally. Good luck in your contest at Lubbock. Hopefully you will be making the trip to KC for the Royal so I can maybe introduce myself in person.

@SlapYoDaddyBBQ 6 лет назад

Thanks for you wishes. Will see you one of these days on the circuit. Good luck at the Royal. Are you in the Open or Invitational?

@cindycrandall1327 6 лет назад

Thanks again Harry. It isn't any wonder you have a garage full of trophies. That is perfection and then some. Was that the wsm 22.5 with water pan and no water? Thank you again for all the information and your time.

@SlapYoDaddyBBQ 6 лет назад

I cook with a variety of smokers. The comp butts were in my WSM22. There was no water in the waterpan as I like to cook dry and use a spray bottle to manually control moisture. I usually use a WSM18 for comps as they are easier to transport. The backyard butts were done in a UDS. Thanks for stopping by.

@timealchemist7508 6 лет назад

Harry, absolutely fantastic video! I love your teaching style. And the timing could not be better. I will be cooking a test run this weekend before entering my first KCBS competition. I had planned on using the Butcher Open Pit Pork Injection. Any thoughts on the Open Pit vs their standard Pork injection? Again thanks for all your help with teaching us little guys that are getting started in competition!

@SlapYoDaddyBBQ 6 лет назад

I like Dave Bouska's regular pork injection. Thanks for stopping by and send me a pic when you take a walk at your first KCBS comp.

@blink555 3 года назад

fatty pork and beef braised with red wine is great. Have you tried using wine as a mop?

@SlapYoDaddyBBQ 3 года назад

No I have not used red wine as a mop. I use red wine when I make stews. I find vinegar makes a good mop but 99% of the time I mop with my spray bottle of H2O.

@blink555 3 года назад

I appreciate your experiments and opinions. I'm going to set a crust (spraying with water) on both pork shoulder and brisket, then finish by braising in different combinations of water, wine and broth. My favorite BBQ joint would smoke pork shoulder with hickory for 10 hours without rub, then boil for 5 hours in a mix of water, vinegar, cayenne and salt. The BBQ was evenly juicy, flavorful and spicy. The owner passed, and business closed, in 2010, after 40 years in business.

@christiangalvan6775 3 года назад

I’ve heard you talk about the “second money muscle” do you have a video on where that is and how to get to it?

@SlapYoDaddyBBQ 3 года назад

Sew Butt Flower Trim video by Donna, my sweetheart

@armandoboensel593 5 лет назад

Love when you geek out Harry, can't remember all you said but I love it.

@SlapYoDaddyBBQ 5 лет назад

More geeky talk coming soon

@cypher4689 4 года назад

Being a scientist, I thoroughly enjoyed your video 👌🏼

@SlapYoDaddyBBQ 4 года назад

Awesome! Thank you! More nerdy videos in m 300 videos 35 playlists. Here are examples Fruit tenderizers- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-irLauL_N6Cw.html Buying BBQ Meats - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Lsj0l2uR_Iw.html Salting Steaks - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bt0qNh2ONTk.html Smoke ring - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G0rHKm-JGsg.html Harry Smoking Woods - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X8Xwcj5feDg.html Patty BBQ Woods #1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jXR4NqC1l6Q.html Patty BBQ Woods #2 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YvPAhONkLNk.html

@cypher4689 4 года назад

Harry Soo Wish I could post a pic here but my Boston Butt was cooked to perfection. The addition of butter & brown sugar in the wrap was brilliant. Can’t wait pick up my pellet smoker this weekend & do some reverse searing. All the best from down under 😊

@kensebastian9372 4 года назад

Very informative. Thank you.

@SlapYoDaddyBBQ 4 года назад

Merry Christmas

@nerfmadeeasy 5 лет назад

Your channel is really taking off, I truly have learned a bunch since watching your channel. What's your take on freezing meat for later use? A lot of RU-vidrs have different opinions and I often buy meats on sale and freeze for later use (especially pork ribs).

@SlapYoDaddyBBQ 5 лет назад

Yes folks can hardly believe that I trim and freeze my contest meats to travel to events. My 1st place USA chicken thighs were frozen and thawed at contests where it took top honors. Don't listen to me and try it yourself. I remind my students of my 3-to-1 Rule to not be keyboard cooks and go fire up their pits instead. For every 1 hour surfing and watching cooking videos, you should clock 3 hours of cooking time. :-)

@fishordie1992 6 лет назад

Subscribed! I can't get enough of your videos as I have been smoking on my WSM 18 for almost a year now. Still learning a lot but why not learn from the Master! I appreciate your time and effort to teach us Mr. Soo.

@SlapYoDaddyBBQ 6 лет назад

Hey Fish or Die, I have almost 100 videos posted. Hard to imagine when I started that I need to post about 500 videos to just scratch the surface of barbecue. I'm a lifelong student of BBQ and the more I learn, the more I know that I have much more to learn. Be sure to watch my WSM18 tips. World's Smallest Kettle Grill - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0VKPVZNim0c.html; Tamale Pot Smokey Joe - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HsxnNX6LXI4.html; virtualweberbullet.com/miniwsm.html; Weber 14 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ur2Shg_5bE4.html; Turbeque - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tiU7Qlj2yDg.html; Setup WSM - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dOctn85Y-nk.html; Clean up WSM - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7FWJFvare0.html

@CornBreeezy 4 года назад

Harry can you do a backyard pork shoulder video. Thanks 👍🏾

@SlapYoDaddyBBQ 4 года назад

Yes please see my pork Playlist for more backyard recipes

@stenny1970 3 года назад

Harry Soo - Hey question for ya - I wanted to ask some of the people I follow on what do you prefer: Pork Shoulder or Pork Butt ? I have not made either of them yet and I want to this week hopefully. The only 2 cookers I have so far are the Pit Barrel and the Masterbuilt 1050

@SlapYoDaddyBBQ 3 года назад

The shoulder is called the butt. The butt of a hog is called the ham. Go figure! Either PBC or MB will work well

@stenny1970 3 года назад

@@SlapYoDaddyBBQ - Yep but the "Butt" is higher on the pig than the shoulder. I was wondering which do you prefer.

@harsoo 3 года назад

@@stenny1970 shoulder has two parts called the picnic (bicep) and he shoulder (butt). Both are good eating. For comp I have to cook the butt as that's in the rules. For catering, I go with the cheaper per pound choice. For family and friends, I cook ribs and that's what they want to eat versus pulled pork